This topic contains 9 replies, has 4 voices, and was last updated by 
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I’ve never made German potato dumplings or the cooked red cabbage before. Thought I would give it a try for tomorrow nights dinner. I currently have a grass-fed pot roast sous videing at 129 degrees and will let it go until late tomorrow when I will sear it on a hot grill. Fingers crossed.
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Make sure you use high starch potatoes, the reds and Idaho potatoes don’t have enough starch to stick together the dumplings.
Boiling water and submerge. Next morning any leftover dumplings cut into slices and fry crispy to make a different version of a eggs benidict.
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I used russet potatoes. They should work. Already made the dumplings. Have them on a cookie sheet refrigerated until time to cook them. Hope that works.
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Sounds delicious – let us know how it turns out!
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It turned out great. I seared the pot roast on a 500 degree grill. Awesome! Dumplings did as intended as did the German red cabbage. A great meal for such a snowy night!
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Sounds wonderful
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How did you cook the red cabbage? I have a head in the fridge in desperate need of cooking
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Pretty much as Namelus said. A couple ounces of diced bacon saulted with 1/2 cup chopped onions. Add about 4 cups shredded red cabbage and cook together for a few minutes then add 1/2 c dry red wine, 1/2 c apple juice, 1 1/2 tsp. kosher salt, 1tsp. sugar (I used honey), 1/8 tsp nutmeg, and four cloves. My recipe calls to let it simmer for 3 hours in a dutch oven on the stove top. Check often to be sure about a fingers width of liquid remains. Add more liquid if necessary.
The dumplings can out quite dense. Never had them before so I don’t know if they were suppose to be or not. Once I added an egg to the dough mixture as the recipe called for it took a lot more flour to make it manageable and not too sticky. Namelus, maybe you can comment on that.
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I use bacon ends fry till crisp,
prefry onions till caramelized in bacon fat
Thrn shred the red cabbage cook down when the juice is out of cabbage drain and add 2 table spoons apple cider vingar and 1/4 cup of red wine and some salt finish cooking till table ready then add the onions and bacon bits stit and serve.
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Thank you both. I ended up with kind of a cross between the two recipes, minus the bacon. It came out really good. We both enjoyed it.
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